Smoked Beet and Apple Soup with Cinnamon
A velvety, earthy soup blending roasted beets, sweet apple, and smoky paprika, finished with warm cinnamon for a comforting bite. This american-inspired soups ready in about 45 minutes pairs medium, peeled and diced apple, vegetable broth, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and diced into 1/2-inch cubes beets
- 1 medium, peeled and diced apple
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup smoked paprika
- 1/2 tsp ground cinnamon
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, then add the diced beets and cook for 5 minutes, stirring occasionally, until they begin to soften.
- Step 2: Stir in 1/4 cup smoked paprika and 1/2 tsp ground cinnamon, cooking for 1 minute until fragrant and evenly distributed.
- Step 3: Add 1 cup vegetable broth and the diced apple, bring to a simmer, and cook for 20 minutes until the beets are tender and easily pierced with a fork.
- Step 4: Use an immersion blender to puree the soup until completely smooth, or transfer in batches to a blender.
- Step 5: Stir in 1/2 cup heavy cream and season with salt and black pepper to taste until the flavors harmonize.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Beet and Apple Soup with Cinnamon take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Beet and Apple Soup with Cinnamon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Smoked Beet and Apple Soup with Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Beet and Apple Soup with Cinnamon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Beet and Apple Soup with Cinnamon?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
